Chicken with Quick Chile Verde

I had high hopes for this meal because I love tomatillos. Don't get me wrong, it was good and filling but it was just so dang spicy that I couldn't enjoy it fully. Maybe if you add a very small dollop of sour cream it would tone down the spice and bring out some good flavor. Husband and I both gave this a 4 out of 5 stars.

Source: Cooking Light

Serves: 4

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon salt divided
• 1/2 teaspoon black pepper divided
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 teaspoon sugar
• 1/4 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper
• 8 ounces tomatillos coarsely chopped (about 3)
• 1 large jalapeño pepper seeded and chopped
• 1 tablespoon fresh lime juice
• 1/4 cup chopped fresh cilantro
• Grapefruit Walnut, and Feta Salad
• Herbed Corn Muffins
• Rosemary-Garlic Roasted Potatoes
• Snap Pea and Radish Sauté

Directions

1. Heat a grill pan over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add chicken to pan; cook 6 minutes on each side or until done.
2. While chicken cooks, heat a small saucepan over medium heat. Add oil to pan; swirl to coat. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, onion, and next 5 ingredients (through jalapeño); cook 8 minutes or until vegetables are tender, stirring occasionally.
3. Place tomatillo mixture in a blender; add lime juice. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Pulse 10 times or until a chunky salsa forms. Spoon tomatillo mixture over chicken; sprinkle with cilantro.

Amount Per Serving
Calories: 258
Fat: 8.4g
Cholesterol: 109mg
Sodium: 494mg
Fiber: 1.7g
Protein: 37g

Cheese & Spinach Stuffed Portobellos

This is out of the realm of my comfort zone but being a naturally gluten free food we went for it. Pleasantly surprised! When we started putting the kalamata olives in I was a little concerned (even though I love them!!!) but they really added a great flavor! Husband was not a fan of the texture of the mushroom but he still gave it a 4.5 out of 5 which says something about the taste. I give it a 5 out of 5 stars. I really enjoyed this one!

Source: www.eatingwell.com

Prep Time: 20 Min
Total Time: 40 Min

Serves: 4

Ingredients

• 4 large portobello mushroom caps
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper divided
• 1 cup part-skim ricotta cheese
• 1 cup finely chopped fresh spinach
• 1/2 cup finely shredded Parmesan cheese divided
• 2 tablespoons finely chopped kalamata olives
• 1/2 teaspoon Italian seasoning
• 3/4 cup prepared marinara sauce

Directions

1. Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
2. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes.
3. Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 1/2 minutes.
4. When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.

Amount Per Serving
Calories: 201
Fat: 10 g
Cholesterol: 28 mg
Sodium: 680 mg
Carbohydrate: 13 g
Fiber: 2 g
Protein: 14 g

Blueberry-Almond Streusel Muffins

Alright, you may notice the lack of streusel on this streusel muffin. I'm weird. Sometimes having something on top on a muffin like this makes for too much of a texture difference and I'm not a fan. I think next time I will try it with the streusel on top though. The flavor of this muffin is really good. We used an all purpose gluten free flour mixture which gave it a bit of a weird texture but it was still really good. Yours will be even better though using normal flour. We used fresh blueberries which really satisfied a craving I've been having and the almond flavor was so good with it! Make sure to spray your muffin liners as always and try heating this up for 30 seconds in the microwave before eating. I give the gluten free version of this 4 out of 5 stars.

Source: Cooking Light

Serves: 1

Ingredients

• 2 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup 2% low-fat milk
• 1/2 cup low-fat buttermilk
• 1/3 cup light ricotta cheese
• 2 tablespoons vegetable oil
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract
• 3 large egg whites
• 1 1/3 cups blueberries
• Cooking spray
• 1/4 cup all-purpose flour
• 1/2 cup finely chopped almonds
• 1 tablespoon brown sugar
• 1 tablespoon reduced-calorie stick margarine melted

Directions

1. Preheat oven to 400°.
2. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine milk and next 6 ingredients (milk through egg whites); stir well with a whisk. Add to flour mixture, stirring just until moist. Gently stir in blueberries. Spoon batter into 18 muffin cups coated with cooking spray.
3. Combine 1/4 cup flour and remaining ingredients; sprinkle evenly over batter. Bake at 400° for 18 minutes or until done. Remove from pans immediately; cool on a wire rack.

Amount Per Serving
Calories: 171
Fat: 0.0g
Cholesterol: 1mg
Sodium: 139mg
Fiber: 1.4g
Protein: 4g

Skinny Chicken Cordon Bleu

I'm curious as to why someone would make the full fat version of this meal. I am not sure I've ever had this before but I loved this version so much that I won't make it any other way! We used crushed rice chex again instead of bread crumbs to make it gluten free. I also bought honey maple ham from the deli which was a nice flavor. Both kids LOVED it and Husband and I gobbled this up! The serving size is 2 pieces but 1 filled me up just fine so I skipped the extra calories of piece number 2. All in all 5 out of 5 stars!

Source: www.skinnytaste.com

Serves: 6

Ingredients

• cooking spray
• 12 thin sliced (36 oz total) skinless boneless chicken breasts, 3 oz each
• salt and fresh cracked pepper
• 1 large egg
• 2 large egg whites
• 1 tbsp water
• 1/2 cup seasoned breadcrumbs
• 1/4 cup grated parmesan cheese
• 5 oz (6 slices) thinly sliced lean deli ham, sliced in half
• 6 slices (4.4 oz) Sargento reduced fat Swiss cheese, cut in half

Directions

1. Preheat oven to 450°. Spray a large non-stick baking sheet with cooking spray.
2. Wash and dry the chicken cutlets; lightly pound the chicken to make thinner and lightly season with salt and black pepper.
3. Lay the chicken on a working surface and place a slice of ham on top of the chicken, then the cheese and roll, setting them aside seam side down.
4. In a medium bowl, whisk eggs and egg whites along with water to make an egg wash.
5. In another medium bowl, combine breadcrumbs and parmesan cheese.
6. Dip the chicken into the egg wash, then into the breadcrumbs.
7. Place chicken onto the baking sheet seem side down. Spray the top of the chicken with more cooking spray and bake about 25 minutes, or until until cooked.
8. Makes 12.
9. Gluten Free substitution: Use chex cereal instead of bread crumbs.

Amount Per Serving
Calories: 378
Fat: 10g
Sodium: 813mg
Sugar: 1g
Carbohydrate: 8g
Fiber: 0.5g
Protein: 55g

Cheesy Jalapeno Popper Baked Stuffed Chicken

Back when I was in high school my best friend and I would always go to Jack in the Box for what we called "Things" which were actually those jalapeno popper things. We loved them. Needless to say when I found this recipe I went ballistic! Healthy "things"!!! Hooray! This recipe was good but I only put one jalapeno in them not sure if it would be too spicy and it wasn't enough. Next time I will try 2. We also used green onions instead of scallions because they are easier to find and we usually have them on hand. To make this gluten free we used crushed up chex (corn or rice) and put a little italian seasoning in them instead of bread crumbs. See that cheese oozing from the side in the picture? That for me is the best part and makes this recipe a 5 out of 5. Husband on the other hand gave it a 4 because he is not a huge fan of "things". I'll let you make it and decide.

Source: www.skinnytaste.com

Serves: 4

Ingredients

• 2 slices center cut bacon cooked and crumbled
• 3 jalapeños chopped (remove seeds for milder)
• 3 oz 1/3 less fat cream cheese softened
• 4 oz reduced fat shredded cheddar jack Sargento
• 2 tbsp chopped scallions
• 8 thin sliced skinless chicken breast cutlets 3 oz each
• 1/2 cup Italian seasoned whole wheat breadcrumbs
• 1 1/2 juicy limes juice of
• 1 tbsp olive oil
• salt and fresh pepper
• olive oil non-stick spray

Directions

1. Wash and dry chicken cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
2. Combine cream cheese, cheddar, scallions, jalapeño and bacon crumbles in a medium bowl.
3. Lay chicken cutlets on a working surface and spread 2 tbsp of cream cheese mixture on each cutlet. Loosely roll each one, secure the ends with toothpicks to prevent the cheese from oozing out.
4. Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper.
5. Dip chicken in lime-oil mixture, then in breadcrumbs and place seam side down on a baking dish. Repeat with the remaining chicken. When finished, lightly spray the top of the chicken with oil spray.
6. Bake 22-25 minutes, serve immediately.

Gluten Free substitution: Use crushed rice chex cereal mixed with italian seasoning instead of bread crumbs.

Amount Per Serving
Calories: 371
Fat: 17.5g
Sodium: 355.8
Sugar: 0.6g
Carbohydrate: 11g
Fiber: 1.5g
Protein: 42.7g